Peppered Tenderloin With Mustard Sauce

Peppered Tenderloin With Mustard Sauce

Great steaks, topped with this flavorful sauce, make the perfect entertaining entrée.

15 min. prep time
4 servings
000 Ratings



1 tablespoon cracked pepper*
4 (1 1/2-inch thick) beef tenderloin steaks


1/2 cup beef broth
1 teaspoon finely chopped fresh garlic
1 teaspoon dry sherry or Worcestershire sauce
1/2 teaspoon Dijon-style mustard

Cracked pepper, if desired


Heat gas grill on medium or charcoal grill until coals are ash white.

Press cracked pepper onto both sides of steaks. Place steaks onto grill. Grill, turning once, until internal temperature reaches 145°F. (medium-rare) or until desired doneness (15 to 20 minutes).

Meanwhile, combine beef broth, garlic and sherry in small saucepan. Cook over medium heat until mixture comes to a boil (5 to 7 minutes). Continue boiling for 5 minutes. Stir in sour cream and mustard with wire whisk. Continue cooking until heated through (1 minute).

Serve sauce over grilled steaks. Sprinkle with additional cracked pepper, if desired.

*Substitute coarse ground pepper.

Nutrition Facts (1 serving)

Calories: 540

Fat: 43g

Cholesterol: 130mg

Sodium: 210mg

Carbohydrates: 4g

Dietary Fiber: <1g

Protein: 32g

Recipe #11142©1999Land O'Lakes, Inc.

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